adventurous
550 dishes.
fermented & pickledPla RaFreshwater fish fermented in salt and rice bran for a year, intensely pungentfermented & pickledPla SomWhole freshwater fish fermented with rice and salt until sour, then fried
PlacaliSmooth fermented cassava dough eaten with okra or palm-nut sauce
Pleah Sach KoThin raw beef cured in lime juice with herbs, shallot and roasted rice powdermainPolvo à lagareiroroast octopus drenched in olive oil with punched potatoes
Porc-épicBrush-tailed porcupine smoked then stewed in bush-mango or palm saucefermented & pickledPrahokCrushed freshwater fish salted and fermented for months into grey pungent paste
Prahok KtisFermented fish and minced pork coconut dip with crunchy vegetablescharcuterie & curedPrietasBlood sausage with onion and spices, grilled whole at the asado
Pru orientalDark fizzy drink fermented from roots, bark and spices, sold in bottlesfermented & pickledPu DongSmall paddy-field crabs cured raw in salty brine, pounded into papaya salad
Pudding and sousePickled pork with steamed sweet-potato pudding, Saturday ritualmainPulpo a la gallegaboiled octopus over potatoes with paprika, olive oilsnackRăcituriJellied pork set from long-boiled trotters with garlicfermented & pickledRakfiskMonths-fermented trout on flatbread with sour cream, onion.
Ranga rangaBeef tripe stewed with potato, tomato and yellow ajicharcuterie & curedRellenaBlood sausage packed with rice, peas and herbs, fried in thick slicescharcuterie & curedRengasmoked herring shredded with onion, oil and lemon, eaten with green onions
RevolcadoPork head and offal stewed in a red tomato and chile recadosauce & condimentRihaakuruThick brown paste from long-boiled tuna, intensely savorymainRoasted Noddy BirdBlack noddy seabirds caught at dusk and grilled, traditional delicacysnackRocky Mountain oystersSliced, battered and deep-fried bull calf testicles served with cocktail saucesalad & sideRojakFruit and dough fritters tossed in prawn paste, tamarind, sugar and peanuts
Roots tonicBitter dark brew of boiled roots and barks, drunk in small glassessnackSago GrubsFat palm-weevil larvae from felled sago logs, eaten raw or roasted in leaves
SakauPohnpei's ceremonial kava, pounded on stones and strained through hibiscus bast
SalmiakkiBeloved salty-liquorice candy, an acquired taste.wine & spiritSalmiakki KoskenkorvaJet-black vodka infused with salty liquorice, drunk ice coldsauce & condimentSambal BelacanPounded chili and toasted shrimp-paste relish with limemainSannakjiFreshly cut octopus tentacles still writhing, dressed in sesame oil and seedssalad & sideSanya KhunaJellied fish aspic set with ginger and spices, eaten cold in wintersnackSapu MhichaLeaf-tripe pouch stuffed with bone marrow, boiled then fried until it bursts
SarapatelPork or goat offal and blood stewed with lime and chillisalad & sideSatini rekenboiled shark mashed with bilimbi and lime, served with ricesnackSausPigs' feet pickled with lime, onion, cucumber and hot pepper
Scorched conchRaw conch scored, dressed with lime, onion and hot pepper, eaten from the shell
PlacaliSmooth fermented cassava dough eaten with okra or palm-nut saucePleah Sach KoThin raw beef cured in lime juice with herbs, shallot and roasted rice powdermainPolvo à lagareiroroast octopus drenched in olive oil with punched potatoesPorc-épicBrush-tailed porcupine smoked then stewed in bush-mango or palm saucefermented & pickledPrahokCrushed freshwater fish salted and fermented for months into grey pungent pastePrahok KtisFermented fish and minced pork coconut dip with crunchy vegetablescharcuterie & curedPrietasBlood sausage with onion and spices, grilled whole at the asadoPru orientalDark fizzy drink fermented from roots, bark and spices, sold in bottlesfermented & pickledPu DongSmall paddy-field crabs cured raw in salty brine, pounded into papaya saladPudding and sousePickled pork with steamed sweet-potato pudding, Saturday ritualmainPulpo a la gallegaboiled octopus over potatoes with paprika, olive oilsnackRăcituriJellied pork set from long-boiled trotters with garlicfermented & pickledRakfiskMonths-fermented trout on flatbread with sour cream, onion.Ranga rangaBeef tripe stewed with potato, tomato and yellow ajicharcuterie & curedRellenaBlood sausage packed with rice, peas and herbs, fried in thick slicescharcuterie & curedRengasmoked herring shredded with onion, oil and lemon, eaten with green onionsRevolcadoPork head and offal stewed in a red tomato and chile recadosauce & condimentRihaakuruThick brown paste from long-boiled tuna, intensely savorymainRoasted Noddy BirdBlack noddy seabirds caught at dusk and grilled, traditional delicacysnackRocky Mountain oystersSliced, battered and deep-fried bull calf testicles served with cocktail saucesalad & sideRojakFruit and dough fritters tossed in prawn paste, tamarind, sugar and peanutsRoots tonicBitter dark brew of boiled roots and barks, drunk in small glassessnackSago GrubsFat palm-weevil larvae from felled sago logs, eaten raw or roasted in leavesSakauPohnpei's ceremonial kava, pounded on stones and strained through hibiscus bastSalmiakkiBeloved salty-liquorice candy, an acquired taste.wine & spiritSalmiakki KoskenkorvaJet-black vodka infused with salty liquorice, drunk ice coldsauce & condimentSambal BelacanPounded chili and toasted shrimp-paste relish with limemainSannakjiFreshly cut octopus tentacles still writhing, dressed in sesame oil and seedssalad & sideSanya KhunaJellied fish aspic set with ginger and spices, eaten cold in wintersnackSapu MhichaLeaf-tripe pouch stuffed with bone marrow, boiled then fried until it burstsSarapatelPork or goat offal and blood stewed with lime and chillisalad & sideSatini rekenboiled shark mashed with bilimbi and lime, served with ricesnackSausPigs' feet pickled with lime, onion, cucumber and hot pepperScorched conchRaw conch scored, dressed with lime, onion and hot pepper, eaten from the shell-
Masato
Amazonian fermented cassava drink, sour and milky, served in gourds. A wine & spirit recipe from Peru.
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Kurt
Raw beef cut to order at the table, dipped in mitmita and awaze. A main recipe from Ethiopia.
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Escargots
Giant land snails skewered and grilled with chili at roadside braziers. Ready in 40 min prep and 1 hr 15…
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Aaruul
Rock-hard sun-dried sour milk curds, herders’ travel food. A cheese & dairy recipe from Mongolia.
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A Ping
Whole tarantulas fried with garlic and salt until crisp outside and soft inside. Ready in 20 minutes prep and 15…